Description
A flavorful and hearty Cowboy Pasta Salad combining seasoned ground beef, rotini pasta, fresh veggies, and a creamy taco-spiced dressing. Perfect for potlucks, barbecues, or family gatherings, this salad is packed with southwestern flair and easy to make ahead.
Ingredients
Units
Scale
For the Pasta Salad
- 1 lb Rotini Pasta, cooked, drained and cooled
- 1 lb Ground Beef (chicken or turkey can also be used)
- 5 Garlic Cloves, minced
- 1 packet Taco Seasoning
- 1/4 cup Water
- 14.75 oz Can Mexican Style Street Corn (Fiesta Corn) or plain corn
- 15 oz Can Black Beans, rinsed and drained
- 2.25 oz Can Sliced Black Olives
- 1 cup Cherry Tomatoes, halved (reserve about 1 tbsp for garnish)
- 1 Small Red Onion, diced (reserve about 1 tbsp for garnish)
- 1 Small Red Bell Pepper, diced
- 1 Jalapeno, diced (optional for some heat)
- 1 Jalapeno, sliced (optional for garnish)
- 8 oz Shredded Sharp Cheddar Cheese
- 2 tbsp Sliced Green Onions (for garnish)
For the Dressing
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 2 tbsp Taco Seasoning
- Juice of 1 Lime
- 1 tbsp Hot Sauce
- Splash of Milk (to thin out dressing as needed)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to package instructions until al dente, about 9-10 minutes. Drain and rinse the pasta under cold water to stop cooking, then set aside to cool.
- Prepare Ground Beef: In a skillet over medium heat, brown the ground beef with minced garlic until fully cooked and no longer pink, about 7-8 minutes. Drain excess grease. Stir in the taco seasoning and 1/4 cup water, then simmer for 2-3 minutes until the seasoning is well absorbed. Remove from heat and let cool.
- Chop Vegetables: Dice the red onion and red bell pepper, halve the cherry tomatoes, and dice the jalapeno pepper if using. Reserve about 1 tablespoon each of diced red onion and halved cherry tomatoes for garnish, and slice a jalapeno for garnish if desired.
- Make Dressing: In a bowl, whisk together mayonnaise, sour cream, taco seasoning, lime juice, hot sauce, and a splash of milk until the dressing is smooth and slightly thinned to your liking.
- Combine Salad: In a large mixing bowl, combine the cooled rotini pasta, seasoned ground beef, corn, black beans, sliced black olives, diced vegetables, shredded cheddar cheese, and the prepared dressing. Toss well to evenly coat all ingredients.
- Garnish and Chill: Top the pasta salad with the reserved cherry tomatoes, red onion, sliced jalapeno, and sliced green onions. Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
Notes
- For a lighter version, substitute ground turkey or chicken for beef.
- Adjust the amount of jalapeno to control the level of heat.
- Can be prepared a day ahead and refrigerated; bring to room temperature before serving for best taste.
- Mixing the dressing well ensures a creamy texture that coats the pasta and veggies perfectly.
- If you want a spicier kick, increase the hot sauce or add chili powder to the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
